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Cilantro Pesto Halibut With Chile Garlic Dipping Sauce

Country.Chef's picture
Ingredients
  Cilantro leaves with stems 2 Cup (32 tbs) (Fresh, Process; Spread Onto)
  Soy sauce 1 Tablespoon (Process; Spread Onto)
  Black pepper 1 Tablespoon (Process; Spread Onto)
  Vegetable oil 1 Tablespoon (Process; Spread Onto)
  Sugar 1⁄2 Tablespoon (Process; Spread Onto)
  Garlic 2 Clove (10 gm) (Process; Spread Onto)
  Halibut fillets/Mahi mahi fillets 10 Ounce (Process; Spread Onto, 2 Fillets, 5 Ounce Each)
  Sugar 1⁄2 Cup (8 tbs) (Simmer; Off Heat, Stir In)
  Water 1⁄4 Cup (4 tbs) (Simmer; Off Heat, Stir In)
  White vinegar 1⁄4 Cup (4 tbs) (Simmer; Off Heat, Stir In)
  Garlic 1 Tablespoon, chopped (Simmer; Off Heat, Stir In)
  Kosher salt 1⁄2 Tablespoon (Simmer; Off Heat, Stir In)
  Red pepper flakes 2 Tablespoon (Simmer; Off Heat, Stir In, Or To Taste)
  Steamed white rice 1 Cup (16 tbs) (For Serving)
  Sweet and sour slaw 1⁄2 Cup (8 tbs) (For Serving)
Directions

Process cilantro, soy sauce, black pepper, oil, 1/2 t sugar, and garlic cloves in a food processor until minced.
Spread onto both sides of fish fillets to coat and let stand at room temperature 10-15 minutes.
Preheat grill to medium-high.
Simmer 1/2 cup sugar, water, vinegar, 1 T garlic, and salt in a small saucepan over medium heat.
When sugar is dissolved, reduce heat to medium-low and simmer until the consistency of maple syrup, about 10 minutes.
Off heat, stir in pepper flakes; set aside.
Lightly coat both sides of fish fillets with nonstick spray, then grill until cooked through and firm, 4-6 minutes per side; do not overcook.
Serve fish with rice and slaw, with dipping sauce on the side.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Main Dish
Method: 
Grilling
Ingredient: 
Fish
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
2

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